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  1. dubob

    New To The Market Pellet/Gas Combo

    Lifetime Fusion Grill (Gas/Pellet Combo) Just learned about them yesterday at the International Sportsmans Expo in Salt Lake City (Sandy), Utah. They're a new venture for Lifetime as they have never produced a cooking product in the past. Outdoor furniture and coolers have been their forte thus...
  2. dubob

    Ahhhhh! Spring is finally here.

    What better way to kick off a new 'Q' season than with pulled pork. First off, I forgot how long it takes to properly do this - like 12 or more hours on a pellet pooper. Didn't start the cook until 2 PM and then realized, it wouldn't be ready to pull until sometime during my rest period - 2 AM...
    • dubob
    • Thread
    • Replies: 11
    • Forum: Pork
  3. dubob

    'New Thread/Post' indication gone

    About 2 weeks ago, I noticed that the little dot to the left of a thread/post title indicating something new since my last visit isn't there anymore. Anybody else seeing this, or do you still see the dot? I wrote to the site admin and never got a response.
  4. dubob

    Coronavirus doldrums

    Since Utah's Governor, in his infinite idiocy, issued a 'Stay Home, Stay Safe' Directive that won't even let me go fishing by myself in a State Park, I've been firing up the pellet pooper. This was Thursday nights dinner (or super if you prefer). Life could be better, but it ain't too bad.
  5. dubob

    Temperature Swings - Why Should I Care?

    I see a ton of discussions on various ‘Q’ boards about temperature swings of up to 100 degrees F in pellet grills. My Camp Chef Woodwind SG runs around 30 degree swings max. I’m new to the pellet grill arena and have only had mine for a year. So far, I have never given the temp swings any...
  6. dubob

    Boneless, skinless, sand hill crane breasts

    How would you cook or have you cooked it on your pellet grill? I brought home breasts from 8 birds bagged in Texas a couple weeks ago and would like to start with a smoked cook. The one after this will be a sous vide cook. Any of you Texas BBQ Masters have any advice?
  7. dubob

    Amazon Prime Members

    In case you haven’t heard, if you are an Amazon Prime member, they will donate a small percentage of your purchase cost of any item to a charity of your choice and there are thousands you can pick from. It costs you absolutely nothing. To date, Amazon has donated $144,958,582.84 to all...
  8. dubob

    Beef Rib Rack Today

    Windy & cold, so no fishing going on today. Good day to try cooking some beef ribs. Started by opening the rack cryovac bag and separating the rack into 2-bone sections. That gave me 4 sections. Salted them down last night, covered them with plastic wrap, and refrigerated overnight. This...
    • dubob
    • Thread
    • Replies: 4
    • Forum: Beef
  9. dubob

    Mexican Meatloaf

    We've always done this in the oven and it is our favorite (only) meatloaf recipe. My wife developed it over time to its present recipe. I thought it might be a good idea to try it in the CC Woodwind pellet grill. The results were fantastic and will be done again. I'll get to the recipe...
    • dubob
    • Thread
    • Replies: 5
    • Forum: Beef
  10. dubob

    Non-stick mats

    I've used Frog Mats for years in my Bradley smoker and would like to use some mats in my new pellet grill for smoked fish and jerky. Are there other alternatives to Frog Mats out there. and if so, what are they called and where can I find them?
  11. dubob

    93% Lean Turkey Jerky

    Since the weather today was not ideal for fishing – chilly and moist – I decided it would be a good day to make some jerky. The meat used is 93% lean ground turkey. The jerky mixings are from Hi Mountain Seasonings and I used the Cajun Spice and the Mandarin Teriyaki flavors. I used a LEM...
  12. dubob

    Smoked Rainbow Trout Fillets

    I took a buddy fishing last Thursday and we hammered some cookie cutter rainbow trout to the tune of about 30 of them. The term ‘cookie cutter’ is the local term for hatchery planted 10 to 12 inch trout. We kept our legal limit of 4 trout each and released all the rest. Went back to the same...
  13. dubob

    Cooking Temps vs Elevation

    In pressure canning of fish and fowl, you must account for your elevation/altitude above sea level to achieve the safe cooking temperatures to kill the harmful bacteria. Is the same true for regular cooking of meats or fish in a smoker? I’ve never seen that in a recipe or in my manuals for my...
  14. dubob

    Remote Temperature Monintoring

    This has probably been discussed ad nauseam, but being new here I'm deficient in search skills on this site. I did find a review of the 10 best wireless meat thermometers on Wiki.ezvid.com and read that and came away with a short list (#1 - #4) to pick from: Tappecue V2 (#1 - $149 w/2 probes...
  15. dubob

    First EVER beef ribs cook

    I’ve purchased a beef ‘center cut back rib’ and intend to do a pellet cook on it later this week. It will be a low & slow cook to be sure. I already have a good recipe from AmazingRibs and will be using it on this cook. I have a question about what they are called on the cryovac package...
  16. dubob

    Sous vide/que chicken results

    I have these boneless/skinless chicken breast in the freezer that are feeling a little left out of life. So, what the hey; might as well put one of them back in the game. So, I thought and thought and thought; how can I make this a special treat for one of them. Eureka; sous vide (SV) and...
  17. dubob

    Which pellet tube smnoker?

    There are lots of smoke tubes available. Most are available on Amazon. Here are a few I found with prices. A-Maze-N, prefilled with Hickory ($ 22.99) GMG Thin Blue 11” to 18” ($29.99) Carpathen Z-Smoker 12” ($17.80) M Embr Smoking 12" Pellet Smoker Tube ($13.99) MVZAWINO Pellet Smoker Tube...
  18. dubob

    Pork Loin Roast Today

    I did my first pellet smoker pork loin roast today. It is about 4 lbs and quite lean. I started by patting it dry with paper towels and then applying a thin olive oil coat. Next, I rubbed in some Blues Hog Dry Rub Seasoning and let it sit for about 10 minutes while the smoker got up to 220F...
  19. dubob

    Pitmaster Club

    How many of you are paid members of the Pitmaster Club (PC)? I'm new to BBQ related forums - except the Bradley Smoker forums - and don't know that much about the PC. I was referred to that site for a pastrami recipe and found out that to gain full access to the site, one has to join and pay...
  20. dubob

    First Pastrami

    I've made several different type meat pastrami's in the past: goose, elk, antelope, and venison. I did the corning myself and then followed with some home made rub and a smoke in the Bradley smoker. All turned out excellent. Now that I have a pellet grill, I want to try a pastrami from a store...
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